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Ingredients: [‘vegetable oil’, ‘onions’, ‘firm tofu’, ‘water’, ‘daikon radish’, ‘parsnip’, ‘rutabaga’, ‘carrot’, ‘low sodium soy sauce’, ‘mirin’, ‘shiitake mushrooms’, ‘kombu seaweed’, ‘water’, ‘cornstarch’, ‘dark sesame oil’, ‘green onion’]
Quantity of Ingredients: [“1 tablespoon vegetable oil”,”2 cups onions, chopped “,”2 lbs firm tofu, extra firm, drained, cut into 1-inch cubes “,”6 cups water”,”1 cup daikon radish, 1-inch cubed, peeled “,”1 cup parsnip, 1-inch slices “,”1 cup rutabaga, 1-inch cubed, peeled “,”1 cup carrot, 1-inch slices “,”1/4 cup low sodium soy sauce”,”2 tablespoons mirin”,”6 shiitake mushrooms, dried “,”1 kombu seaweed, 3-inch square “,”6 tablespoons water”,”1/4 cup cornstarch”,”2 teaspoons dark sesame oil”,”1/4 cup green onion, chopped “]
Number of Servings: 5
Steps: [‘Heat vegetable oil in a Dutch oven over medium heat. Add 2 cups onion, and cook 5 minutes, stirring occasionally. Add tofu cook 5 minutes or until golden brown, stirring frequently.’, ‘Add 6 cups water, daikon, and next 7 ingredients (daikon through kombu); bring to a boil. Cover, reduce heat, and simmer 35 minutes.’, ‘Combine 6 tablespoons water and cornstarch, stirring with a whisk. Stir cornstarch mixture into stew; bring to a boil. Cook for 2 minutes, stirring constantly. Discard kombu. Stir in sesame oil; sprinkle with green onions.’]